Roasted cauliflower & red cabbage tacos from Simply Julia: 110 Easy Recipes for Healthy Comfort Food (page 70) by Julia Turshen

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute mayonnaise for vegan mayonnaise.

  • molly17659 on February 25, 2025

    I was shocked by how much i liked these! another winner!

  • ellencooks on November 09, 2021

    Cabbage got overdone but was still good. Slice thicker or cook less next time. Avocado sauce I made as written. Next time I’ll just make guacamole or use sliced avocados. Still very good and there will be a next time!

  • dc151 on September 08, 2021

    Another hit from this book! The cauliflower came out perfectly, the cabbage was a bit too charred for my taste. Next time I won’t cut it quite so thin. Sauce was great.

  • cheffreddie on May 25, 2021

    This recipe was a huge hit with my partner and I. So many delicious layers of flavor from the roasted veggies and avocado sauce. We toasted the corn tortillas over the gas range on the stove for extra tasty charred flavor. Very filling and satisfying!

  • Apollonia on April 22, 2021

    Simple, tasty. We really enjoy the Smitten Kitchen cauliflower tacos and wasn't sure we'd like this as much without the beans that recipe calls for, but the cabbage was fantastic and very filling. The sauce was a bit acidic straight out of the processor, but lovely on the tacos. Will make again, maybe with some cotija on top.

  • Rradishes on April 02, 2021

    Yum! I was skeptical thinking cauliflower and cabbage would be too cabbage-y, but not at all. Cabbage caramelizes and adds a nice layer of flavor. Served with corn tortillas and avocado sauce, a great healthy dinner, easy too. Will definitely repeat.

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